Heat oven to 190C/170C fan/gas 5.
Butter and line the bases and sides of
2 x 20cm springform tins with baking
parchment. Grind the hazelnuts and
icing sugar in a food processor until fine.
Whisk the egg whites until stiff, add half
the caster sugar and whisk again until
stiff, then repeat with the rest of the
caster sugar. Fold in the vanilla, vinegar
and ground nut mixture until well
combined. Divide the mixture between
the tins and bake for 25-30 mins until the
tops are firm to the touch. Remove and
cool in the tins on a wire rack. The
meringues are very fragile and may
crack a little, but don’t worry.
While the meringues cool, make the
chocolate cream. Melt the chocolate in
a bowl over a pan of barely simmering
water, then remove from the heat. Leave
to cool slightly, then stir in the cream
and leave to set in a cool place.
Carefully remove the cooled meringues
from the tins and put one layer onto a
serving plate. Lightly crush half of the
berries with a fork. Using a palette knife,
spread half the chocolate cream over the
meringue and spoon over the berries.
Top with the remaining layer, then ice
with chocolate cream and decorate with
remaining berries. Chill until serving.